Vegan Chickpea Crab Cakes Recipes
VEGAN CRAB CAKES RECIPE BY TASTY
Here's what you need: chickpeas, hearts of palm, artichoke heart, panko breadcrumbs, vegan mayonnaise, dijon mustard, lemon juice, salt, pepper, old bay seasoning, oil, sweet pickle relish, fresh dill
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
- Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
- Form the mixture into 6 1-inch (2 cm) thick patties.
- Dip each patty in remaining bread crumbs.
- Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
- Transfer to paper towel-lined plate to absorb excess oil.
- For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
- Top the patties with tartar sauce, dill, and lemon juice.
- Enjoy!
Nutrition Facts : Calories 504 calories, Carbohydrate 43 grams, Fat 31 grams, Fiber 11 grams, Protein 12 grams, Sugar 5 grams
CRISPY CAJUN CHICKPEA CAKES (VEGAN)
I thought this recipe was not only easy to make, it was fantastic. I made it for my lunch today. It is from the VeganDadblogspot.com. While the chickpea cakes were good on their own, I thought they were even better with Recipe #503808 (not vegan) dolloped on top. A remoulade sauce would also probably be very good. Vegan Dad said he made these mild in order to be kid friendly. I increased the cayenne (several pinches) and I used a couple teaspoons of hot sauce. Do what suits your tastes. He served for dinner along with a rice dish. Vegan Dad also says if you have trouble forming the patties (I didn't), add some more cornstarch to hold it all together. Mine held their shape throughout the frying. Prep time includes 30 minute chill time.
Provided by Dr. Jenny
Categories Lunch/Snacks
Time 52m
Yield 12 cakes
Number Of Ingredients 14
Steps:
- Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
- Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 minutes.
- Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly.
Nutrition Facts : Calories 99.7, Fat 2, SaturatedFat 0.2, Sodium 211.7, Carbohydrate 17.3, Fiber 3.2, Sugar 0.3, Protein 3.6
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